Buckwheat banana loaf

This plant-based take on the classic banana bread is egg- and gluten-free.

Less than 1 hour

Makes 8-10 slices

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Ingredients:

  • 2 cups (220g) buckwheat flour

  • 1 tsp (5ml) baking powder

  • 1 tsp (5ml) bicarbonate of soda

  • ¾ cup (150g) castor sugar

  • 600g (about 5-6) ripe or overripe bananas

  • ⅓ cup (80ml) almond butter or peanut butter + extra for serving

  • 1 tsp (5ml) vanilla essence

  • ¼ cup (60ml) oatalmond or plant-based milk of choice

  • 1 firm banana, halved

  • Maple syrup or vegan honey, for glazing

  • Fresh berries, for serving

Method:

  1. Preheat oven to 180°C.

  2. Place dry ingredients in a bowl and mix until well combined.

  3. Mash bananas and add nut butter, vanilla essence and milk.

  4. Mix well and add to dry ingredients.

  5. Combine to create a smooth, thick batter.

  6. Pour batter into a lined 12 x 20cm loaf tin.

  7. Place banana halves on top and drizzle with maple syrup or honey.

  8. Bake for 45-55 minutes or until a skewer inserted into the centre of the loaf comes out clean.

  9. Cool in tin for 5-10 minutes and turn out onto a wire rack.

  10. Slice and serve with extra nut butter, honey and berries.

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